Pioneer Woman Chicken Parm Salad

Pioneer Woman chicken parm salad is an easy dinner salad made with crispy panko chicken, roasted cherry tomatoes and fresh mozzarella over arugula, ready in 50 minutes. This healthy-ish chicken parmesan salad fits busy weeknight dinners, light summer lunches and a cozy date night at home.

Roast the cherry tomatoes with the garlic until they burst and turn jammy, because that mashed mixture takes the place of marinara. Skip the roasting and the salad tastes like plain fried chicken on lettuce.

Whisking pesto and lemon juice into the dressing gives the arugula a bright, herby bite that tomato sauce never could. Slicing the cutlets while they're still warm also lets the crunchy coating hold up against the cool, peppery greens.

Pioneer Woman Chicken Parm Salad

0.0 from 0 votes

Course: SaladCuisine: American, ItalianDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

1131

kcal

Crispy panko chicken sits on peppery arugula with soft roasted tomatoes and creamy mozzarella. Once the pesto dressing hits the greens, every bite has crunch, juice and melty cheese.

Ingredients

• 1 c. all-purpose flour
  

• 2 tsp. garlic powder, divided
  

• 2 tsp. kosher salt, divided
  

• Black pepper, to taste
  

• 4 large eggs
  

• 2 c. panko
  

• 1/4 c. grated pecorino or parmesan cheese
  

• 3 skinless, boneless chicken breasts, halved horizontally (or 6 cutlets)
  

• Vegetable oil, for frying
  

• 2 pt. cherry tomatoes
  

• 3 garlic cloves, lightly smashed
  

• 5 tbsp. olive oil, divided
  

• 1/2 tsp. kosher salt, plus more to taste
  

• Juice of 1 lemon
  

• 2 tbsp. pesto
  

• 1 (5-oz.) container arugula
  

• 1 c. torn fresh mozzarella
  

Directions

• Set up the breading: Preheat the oven to 425°F, then whisk 1 cup flour, 1 teaspoon garlic powder, 1 teaspoon salt and a few grinds of pepper in a shallow dish. Whisk 4 eggs in a second dish. Then combine 2 cups panko, 1/4 cup pecorino, the remaining 1 teaspoon garlic powder, 1 teaspoon salt and pepper in a third.
• Roast the tomatoes: Toss 2 pints cherry tomatoes, 3 smashed garlic cloves, 2 tablespoons olive oil and 1/2 teaspoon salt in a small baking dish. Roast for about 18 minutes, until the tomatoes are tender and the garlic is soft.
• Make the dressing: While the tomatoes roast, whisk the juice of 1 lemon, 2 tablespoons pesto and the remaining 3 tablespoons olive oil in a large bowl. Season it with salt and pepper.
• Fry the chicken: Fill a high-sided skillet with 1/2 inch vegetable oil and heat it over medium heat. Dredge each piece of the 3 halved chicken breasts in flour, eggs and panko, pressing to coat both sides. Fry in batches for 3 to 5 minutes per side until golden and no longer pink inside, then move the chicken to a paper towel-lined plate.
• Mash the tomatoes: Gently mash the roasted tomatoes and garlic right in the baking dish. The juices turn into a chunky sauce for the salad.
• Assemble the bowls: Add 1 (5-ounce) container of arugula to the dressing and toss to coat, then divide it among individual bowls. Slice the chicken and add it with the tomato mixture and 1 cup torn fresh mozzarella, then drizzle any leftover dressing on top.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, OXO 12-inch locking tongs, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake the chicken instead of frying it?

Yes, you can bake the breaded cutlets on a wire rack set over a sheet pan at 425°F until golden and cooked through. Spray the coating lightly with oil first, because that helps the panko crisp up without a skillet.

How do I store leftover chicken parm salad?

Keep the sliced chicken, the tomato mixture and the dressed greens in separate containers in the fridge. The chicken and tomatoes hold for about 2 days, but the arugula wilts quickly once it's dressed.

Can I make parts of this ahead of time?

You can roast the tomatoes and whisk the dressing a day ahead and keep both in the fridge. Fry the chicken right before serving, since the coating loses its crunch as it sits.

What can I use instead of pesto in the dressing?

A spoonful of Dijon mustard or a little extra lemon juice with chopped fresh basil works well here. The dressing will taste lighter, but it still gives the arugula that bright, herby bite.

Why isn't my panko coating sticking to the chicken?

The most common cause is skipping the dredge in flour or not letting the excess egg drip off. Press the panko firmly onto both sides, and don't flip the chicken until the first side is golden.